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T.P. Banh Bao #2 is a Vietnamese restaurant in Garden Grove. It offers 10 different banh bao fillings—the most of any place in Little Saigon. The combo that has pork and chicken mixed into a meatball-like consistency is better and moister than the one with just the chicken. With either one, you should always get the quail egg add-on, always a worthwhile upgrade. But the best thing about T.P. Banh Bao #2 is that it can and will deep-fry these steamed buns to order. The process transforms them into banh bao chien gion—greaseless, golden-brown orbs with the sweet outer crust of an old-fashioned cake doughnut. This is what put the original T.P. Banh Bao on the map in Texas and proves, yet again, that anything good can be made better by deep-frying.

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